Tomato Soup

Ingredients:
*1 medium butternut squash
*1/2 small onion
*4-6 cloves garlic, minced
*2 quarts (or 2-28oz cans) tomatoes, do NOT drain
*4 tsp. Italian seasoning
*1 Tbsp. sugar
*2 tsp. salt
*2 tsp. basil

Directions:
1.  Cut squash in half.  Bake at 350 degrees for one hour or until really tender.  Scoop out pulp and discard skin.

2.  In sauce pan, cook onion and garlic with 1/2 cup water until tender.  (Add more water in small amounts as needed.  This way, there is no need for oil, which just adds unnecessary calories to a perfectly nutritious soup.)

3.  In food processor, combine onion and garlic, squash, tomatoes and Italian seasoning.  Puree til smooth.

4.  Return puree to sauce pan.  Reheat.  Add salt, sugar and basil.

5. Thin with water, milk or broth if needed.